Pork and Pineapple Grain Bowl Recipe Kitchen

Pork and Pineapple Grain Bowl Recipe | Recipe Iseasy Kitchen

Pork and Pineapple Grain Bowl
Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving Calories 593 Total Fat 27 grams Saturated Fat 4 grams Cholesterol 74 milligrams Sodium 474 milligrams Carbohydrates 53 grams Dietary Fiber 13 grams Sugar 6 grams Protein 34 grams
Total: 40 min
Active: 25 min

Ingredients

• Vegetable oil, for the grill
• 3 pineapple slices (about 1/2 inch thick)
• 1/2 cup pico de gallo
• 1 pork tenderloin (about 1 pound)
• Kosher salt
• 2 teaspoons chipotle chile powder
• 1 1/2 teaspoons ground cumin
• 1 cup semi-pearled farro
• 2 tablespoons fresh lime juice (from about 2 limes)
• Freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 4 cups baby spinach
• 2 cups shredded red cabbage (about 1/4 small head)
• 1 ripe avocado, diced

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Instructions

1. Heat a grill to medium-high heat and coat the grates lightly with vegetable oil. Grill the pineapple slices until nicely charred, around 2 minutes on each side; allow them to cool. Chop the pineapple into small pieces and combine it with the pico de gallo; reserve the mixture.
2. Sprinkle the pork tenderloin generously with salt, then coat it evenly with the chipotle chile powder and 1 teaspoon of cumin. Grill it covered, flipping every 4 minutes, until an instant-read thermometer in the thickest part hits 145 degrees F, which takes 12 to 15 minutes total. Move it to a cutting board and rest for 10 minutes.
3. In the meantime, place the farro and 1/2 teaspoon of salt in a medium pot, covering it with water by about 1 inch. Boil the mixture, then lower to a simmer and cook until the farro becomes tender, roughly 15 to 18 minutes. Drain well and allow it to cool slightly.
4. Prepare the vinaigrette by combining the lime juice, the remaining 1/2 teaspoon of cumin, 1/2 teaspoon salt, and several grinds of fresh pepper in a medium bowl. Gradually whisk in the extra-virgin olive oil until fully emulsified.
5. Assemble the bowls by portioning out the farro, baby spinach, shredded red cabbage, and diced avocado evenly. Slice the rested pork thinly and distribute it into the bowls. Adjust seasoning with additional salt and pepper as desired, then pour the vinaigrette over everything. Finish by spooning the pineapple salsa on top.

This vibrant Pork and Pineapple Grain Bowl bursts with flavor, blending juicy grilled pork, caramelized pineapple sweetness, chewy nutty farro, and crisp greens into a meal that ignites your taste buds. Imagine the smoky chipotle-cumin rub infusing tender pork with bold depth, while zesty lime vinaigrette dances through every biteready in just 40 minutes for your busiest weeknights, loaded with 34g protein and 13g fiber to fuel you fully.

Drawing from global grain bowl traditions with a tropical Hawaiian-Mexican flair, the charred pineapple salsaits sugars intensified on the grillpairs perfectly with fresh pico de gallo's bright tomato-onion-cilantro kick, all naturally low in sugar at just 6g per serving.

Cook the lean pork tenderloin to a precise 145F for peak juiciness; the spice duo delivers heat and warmth fast. Nutty semi-pearled farro steals the show with superior chew and fiberswap for quinoa if needed. Baby spinach softens invitingly, crunchy red cabbage pops with vibrant anthocyanins, and creamy avocado adds luscious healthy fats.

Pro Tips to Nail It: Prep farro ahead for grab-and-go ease; rest pork for juicy perfection; grill pineapple for that irresistible caramelized magic. Try arugula for peppery zing or roasted broccoli for extra heft. Gluten-free friendly (check labels), veganize with tofu. Meal-prep hero: scale for four at 593 calories each, reheat like a dream (store salsa separate). Pair with Sauvignon Blanc and fire up the grillthis bowl's sweet-spicy harmony will have you craving seconds!
Photograph by Ryan Dausch